Cooking Programmes

Chinese Clay Pot Chicken Rice

Clay pot chicken rice is a dinner dish in the southern regions of China, Malaysia and Singapore. It is normally served with Chinese sausage and vegetables.

My version of this dish
is adapted from the 1984 Chinese Cooking Classic Ken Hom’s Chinese Cookery and although normally cooked in a clay pot is the perfect meal for a thermal cooker.

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Printable Homemade Chinese Clay Pot Recipe: www.TheThermalcook.com

Ingredients:

25g dried Shitake mushrooms, soaked in warm water for at least 30 minutes before removing the stems and slicing.
900g boneless chicken thighs cut into 5cm pieces
2 tsp sugar
2 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp Chinese rice wine
1 tbsp sesame oil
2 tbsp sliced spring onions
½ tbsp corn-starch
2 tbsp vegetable oil
175g Chinese sausage, sliced
1½ tbsp fresh ginger, cut into thin batons
2 cloves garlic, minced
900ml chicken stock
1 tbsp dark soy sauce
400g easy cook long grain rice


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Mr D's Kitchen is an educational site showing how to cook in a thermal cooker. There are over 40 recipes available and more being added on a regular basis.

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Category
How-to & Style
Licence
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